Xi Zhai Chengdu Cuisine (Zhongba Yifangli Store)
川菜 · ⭐ 4.3
Unit 2, Building 4, No. 889, Section 1, Riyue Avenue, 2nd Floor, Room 238 (adjacent to Aidaigua Restaurant)
Dishes
Cold-Mixed Free-Range ChickenA cold dish made with boiled free-range chicken slices mixed with garlic, cilantro, chili oil, soy sauce, and vinegar for a fresh and savory taste.
Spicy Beef and Ox Tripe Slices夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
Chengdu 69-Degree Intangible Cultural Heritage MaoxuewangA traditional Sichuan dish made with duck blood, beef tripe, yellow throat, and vegetables, stir-fried with chili, Sichuan pepper, and fermented bean paste, delivering a bold spicy and numbing flavor.
Prosperity MawangA spicy Sichuan-style hot pot dish made with duck blood, beef tripe, and vegetables, known for its rich, numbing flavor.
Spicy Pig IntestinesSpicy pig intestines is a dish made primarily from pork intestines, cleaned, blanched to remove odor, then stir-fried with chili, garlic, and ginger. The finished dish has a soft yet chewy texture with rich flavor.
Avocado Mashed PotatoA creative dish blending avocado and mashed potatoes, offering a creamy texture and healthy fats.
Lemon Shrimp in Clay PotFresh shrimp cooked with lemon slices, ginger, and garlic in a clay pot for a tangy, aromatic dish.
Braised Chicken Feet in Clay PotA savory dish made by slow-cooking chicken feet with aromatics in a clay pot, resulting in tender and flavorful meat.
Spicy Steamed Fish with ClamsA spicy grilled fish dish featuring clams, seasoned with Sichuan peppercorns and chili for a bold, numbing flavor.
Spicy Douban FishDouban fish is a dish made with fresh fish and seasoned with doubanjiang, ginger, garlic, and other ingredients. The fish is pan-fried until golden on both sides, then stir-fried with doubanjiang and simmered in water to infuse flavor. Finally, it's garnished with chopped green onions or cilantro.
High Mountain Tea ChickenHigh mountain tea chicken uses premium chicken marinated with highland green tea, then slowly stewed to absorb the tea aroma, resulting in tender meat with a subtle fragrance.